Community Spotlight: Giving Back to Our Grower Communities
Southern Specialties works closely with our grower communities in actively supporting sustainability initiatives. We have focused on health, education, and natural resources for decades, long before it became a trend.
Our company cares about giving back, it is part of our DNA. We strive to let people know our focus is not just on delivering premium produce to retailers and foodservice distributors. We believe a well-rounded company cares about the people they encounter in their daily lives.
Some of the ways in which we have helped these communities include childcare, education, medical assistance, clean water initiatives, recreational grounds, pharmaceutical programs and savings plans, just to name a few. Our efforts to support our grower communities enhance their lifestyles, provides security for their families, and enables a strong foothold in the country where they were born.
When we talk about “Growing Something Special,” we are talking about growing a customer base, growing relationships with our team and our community, and growing lasting partnerships. We continue to evolve in an ever-changing world and to do this, we must keep our roots strong.
In appreciation for our growers, it seems fitting to share this Guatemalan-inspired recipe from SouthernLiving.com. This delicious recipe pairs a warm vegetable salad with whole-grain farro and pork tenderloin for a hearty yet healthy meal.
Pork-and-Farro Bowl with Warm Brussels Sprouts-Fennel Salad Recipe
2 tablespoons apple cider vinegar
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon honey
6 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 (1-lb.) pork tenderloin
1 cup quick-cooking farro
12 ounces Brussels sprouts, thinly sliced (about 4 cups)
1 fennel bulb (about 6 oz.), thinly sliced (about 2 1/2 cups), fronds torn and reserved for garnish
2 tablespoons thinly sliced shallot (from 1 medium shallot)
1 medium Fuji apple, chopped
Whisk together vinegar, tarragon, mustard, honey, 4 tablespoons of the oil, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper in a small bowl.
Preheat oven to 400°F. Heat a cast-iron skillet over medium-high. Sprinkle 1⁄2 teaspoon of the salt and remaining 1⁄2 teaspoon pepper on all sides of the pork. Add 1 tablespoon of the oil to skillet; swirl to coat. Place pork in skillet, and cook, turning to brown on all sides, 3 to 4 minutes. Transfer to a rimmed baking sheet; place in preheated oven. Cook until a thermometer inserted in thickest portion registers 145°F, 10 to 15 minutes. Transfer to a cutting board; let rest 10 minutes.
Meanwhile, prepare farro according to package directions. Drain; stir together farro and 2 tablespoons of the vinaigrette.
Heat remaining 1 tablespoon oil in cast-iron skillet over medium-high. Add Brussels sprouts, fennel, shallots, and remaining 1⁄4 teaspoon salt; cook, stirring, until wilted, 5 to 6 minutes. Add 2 tablespoons of the vinaigrette; toss to coat.
Slice pork. Divide farro, Brussels sprouts mixture, and pork evenly among 4 bowls. Top with apple; drizzle with remaining vinaigrette. Garnish with fennel fronds.
Click link below for the original recipe at Southern Living's website.